By Melissa Clark
Updated April 30, 2024
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Rating
- 5(439)
- Notes
- Read community notes
In this speedy, springy dish, a crunchy mix of nuts, seeds and coconut flakes gives seared asparagus plenty of texture, while a squeeze of lime and handful of fresh herbs add brightness right at the end. This makes a hearty side dish for simple roasted fish or chicken, or it can be a light meal when served over rice or alongside a fried or soft-cooked egg, the yolk turning into a glossy sauce that coats the stalks.
Featured in: The Best Ways to Cook Asparagus
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Ingredients
Yield:3 to 4 servings
- ⅓cup roasted unsalted cashews, coarsely chopped
- ¼cup unsweetened coconut flakes
- 2tablespoons raw sunflower seeds or pepitas
- 1tablespoon toasted sesame oil
- 1tablespoon coconut oil (or use a neutral-flavored oil)
- 1garlic clove, finely chopped
- 1pound asparagus (about 1 bunch), trimmed and cut into 2- to 3-inch pieces
- Salt and freshly ground black pepper
- 1 to 2tablespoons soy sauce, to taste
- 1tablespoon freshly squeezed lime juice, plus lime wedges for serving
- ¼teaspoon red-pepper flakes, more to taste
- Chopped cilantro and sesame seeds, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
201 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 5 grams protein; 335 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large dry skillet over medium-low heat, toast the cashews, coconut flakes and sunflower seeds, stirring, until fragrant, 2 to 3 minutes. Pour mixture into a bowl to cool.
Step
2
Return pan to the heat, and add sesame and coconut oils and garlic. Cook for 30 seconds, then stir in asparagus. Season lightly with salt and black pepper. Cook asparagus until crisp-tender, 3 to 7 minutes depending on how thick they are.
Step
3
Stir in the soy sauce, lime juice, nut mixture and red-pepper flakes. Taste and season with more salt and red pepper, if you like. Transfer asparagus mixture to a serving dish. Top with sesame seeds and cilantro, and serve with lime wedges for squeezing.
Ratings
5
out of 5
439
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Cooking Notes
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SMCahill
Excellent flavors and textures. Pan seared some marinated tofu to serve on top. Excellent meatless meal that I have now made 4 times.
Sally
Good, not great. Good flavors, but it needed to be saucier. Egg was essential.
Eileen O'Leary
Fabulous way to cook asparagus! I served it as the main course and it was delicious.
Vicki
It’s so frustrating. So many recipes call for Unsweetened coconut but I can only find sweetened coconut in my area grocery stores! I guess I travel to an Asian market? Any suggestions?
Butterscotch
Try the bulk bins at your local health food store or food coop, if you haven’t already. If that doesn’t work, there is always Amazon.
KT
I didn't want to stop eating this, I had to force myself to put the leftovers in a tupperware! I didn't have cashews or sunflower seeds/pepitas, so I used slivered almonds and peanuts instead. I used a bit of crushed red pepper, and ate it with rice and a fried egg. Excited to add this to the regular rotation!
Anjali
Holy smokes this is so good for so little effort. Definitely halve the soy sauce, and don't skip the cilantro (or parsley / mint for the soapy-gened folks). Don't fret if your cashews are raw, just toast for a little longer. We served this over farro and I think that was a great choice.
Lindsey
Sooooo good. No notes!
carolyn
Would halve the soy sauce next time. Loved the crunch of the pepitas, happily mixed with rice and chicken. Will make again.
Dave
We skipped the egg, but next time...
Anne
Delicious! I used cashews and pine nuts because it was what I had on hand.
Elissa
I slightly more cashews as I am a fan. Also threw in about three handfuls of cooked pasta at the end. skipped the egg but I see from the comments that may be my mistake. Quick recipe for a hangry teen.
sooz
LOVED this! Made with only one tbsp of soy sauce but otherwise followed the recipe exactly and it was fabulous. Will put on our “rotation”. Also, used a combination of farro and barley instead of rice and mixed it all together in the pan before dishing out and topping with the cilantro and sesame seeds.
Mikołaj
We skipped the soy sauce. Great that way too!
Anny from Chicago
Made exactly as written. I was excited about it but it didn't live up to the hype. It's edible, but there's something off about soy sauce and coconut, and it's missing something else, but I'm not sure what. Just kind of meh.
Eva
Instead of coconut flakes I cooked the rice in coconut milk, which gave the rice a lovely fluffiness and a little coconut flavor for those of us who don't love/can't find coconut flakes.
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